Creamy Ranch Chicken Potato Bake (Print View)

Layers of potatoes and chicken smothered in a rich, creamy ranch sauce for the ultimate comfort food.

# Components:

→ Main

01 - 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
02 - 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
03 - 1 medium yellow onion, thinly sliced

→ Sauce

04 - 1 cup heavy cream
05 - 1 cup low-sodium chicken broth
06 - 1 packet ranch seasoning mix, approximately 1 ounce
07 - 0.5 cup sour cream
08 - 2 cloves garlic, minced
09 - 1 teaspoon onion powder
10 - 0.5 teaspoon black pepper

→ Topping

11 - 1 cup shredded cheddar cheese
12 - 2 tablespoons chopped fresh chives or parsley, optional

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, whisk together heavy cream, chicken broth, ranch seasoning mix, sour cream, minced garlic, onion powder, and black pepper until smooth and well combined.
03 - Arrange half of the sliced potatoes evenly across the bottom of the prepared baking dish. Layer half of the sliced onions over the potatoes, then distribute half of the chicken pieces over the onions.
04 - Pour half of the ranch cream sauce evenly over the first layer, ensuring complete coverage.
05 - Repeat with remaining potatoes, onions, and chicken pieces. Pour the remaining sauce over the top, making sure all ingredients are thoroughly coated.
06 - Cover the baking dish tightly with aluminum foil and bake for 55 minutes.
07 - Remove foil from the casserole, sprinkle shredded cheddar cheese evenly over the top, and bake uncovered for an additional 15 minutes until potatoes are tender and the top is golden brown and bubbly.
08 - Remove from oven and let stand for 10 minutes before serving. Garnish with fresh chopped chives or parsley if desired.

# Expert Advice:

01 -
  • It's the kind of dinner that feels fancy enough for guests but simple enough that you won't stress while it bakes.
  • Creamy, tender, and packed with chicken and potatoes that somehow taste even better when they've been sitting in ranch sauce for over an hour.
02 -
  • Slice your potatoes thin and consistently—thick pieces won't soften in time and thin ones will turn to mush, so aim for about a quarter-inch.
  • Don't skip the resting time at the end; it's the difference between a sloppy, delicious mess and something that actually holds its shape on the plate.
03 -
  • Cut your chicken into consistent one-inch chunks so pieces cook evenly and don't end up with some chewy and some dry pieces scattered through the dish.
  • Taste the sauce before baking—this is your only chance to adjust seasoning without opening the oven halfway through cooking.
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